Description
A hearty and flavorful pork fried rice dish that blends tender pork, colorful vegetables, and perfectly seasoned grains—delicious for lunch, dinner, or meal prep.
Ingredients
Units
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- 4 cups cooked, chilled rice (preferably day-old)
- 1/2 lb ground pork or diced pork loin
- 2 tbsp vegetable oil
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2–3 tbsp soy sauce
- 2 eggs, lightly beaten
- 1 tsp sesame oil
- Optional: sliced green onions, sesame seeds, sriracha
Instructions
- Break up any clumps in the chilled rice with your fingers or a fork.
- Heat 1 tbsp oil in a large skillet or wok over medium–high heat. Add pork and cook until browned; remove and set aside.
- In the same pan, add remaining oil. Sauté onion and garlic until fragrant.
- Add mixed vegetables and stir-fry until tender, about 3–5 minutes.
- Push veggies to one side of the pan. Pour in beaten eggs on the empty side and scramble until just set.
- Add rice and cooked pork back into the pan. Pour soy sauce and sesame oil over all ingredients. Stir-fry until everything is well combined and heated through.
- Taste and adjust seasoning with more soy sauce or sesame oil. Garnish with green onions, sesame seeds, or sriracha if desired.
- Serve hot and enjoy!
Notes
- Use day-old rice for the best texture—fresh rice can become mushy.
- Customize with your favorite vegetables or sauces.
- Great for meal prep—stores and reheats well.
- Make it gluten-free by using tamari instead of soy sauce.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 3g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 120mg